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Definitions (487)
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desuckering
The removal of young, non-fruit-bearing shoots from a vine.
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tastevin
A shallow saucer still used by some sommeliers and wine merchants to taste wine. Originally used by winemakers and wine merchants in dimly-lit cellars, the shiny, dimpled surfaces were helpful in eval [..]
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nevers
A forest in France that produces hard, medium-grained oak for barrels.
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devatting
Also known as délestage, the oxidative winemaking process in which, after the cap of grape musts, skins, seeds and stems forms on the top of a vat of fermenting wine, the wine is drained through a val [..]
Meaning awaits approval from a moderator |
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yeast
Micro-organisms that convert sugar to alcohol and carbon dioxide in the process known as fermentation. The predominant wine yeast, saccharomyces cerevisiae, is the same micro-organism that ferments be [..]
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plateau
The time during which a wine is at its peak.
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ouillage
French term for ullage—the volume of air inside a wine bottle or barrel—as well as for the process of topping off a barrel with additional wine to fill the ullage created by evaporation.
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hot
High alcohol, unbalanced wines that tend to burn with "heat" on the finish are called hot. Acceptable in Port-style wines.
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dense
Describes a wine that has concentrated aromas on the nose and palate. A good sign in young wines.
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clone
A group of vines originating from a single, individual plant propagated asexually from a single source. Clones are selected for the unique qualities of the grapes and wines they yield, such as flavor, [..]
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